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Maharashtrian Recipes - Recipes from Maharashtra
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Bombay Potatoes
Ingredients:
3 lbs. 1.5 kg baby potatoes
5 red chilies
5 green chillies
5 cloves of garlic
1 tbsp saunf (aniseed)
1 tbsp. khus khus (poppy seeds)
1 tbsp. til ( sesame seeds)
1 tbsp jeera
6 dates
4 cloves
2" piece cinnamon
1 tbsp. channa
1 tbsp. peanuts
1/4 dry coconut
1 onion
1 tomato
1/2 tsp. whole black pepper
2 tsp. thick tamarind juice
1/2 cup oil
Salt to taste,
10-15 curry leaves
Method:
All spices to be ground fine including tomatoes, onions and coconut
Heat oil, add curry leaves, ground spices and fry till blended. Add potatoes and cook for
10 to 15 minutes or till done. Garnish with chopped coriander. Serve with puris. Shop
for Spices Here
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Upma
Ingredients:
1 cup semolina or sooji
1 no. Onion(cut lengthwise)
1 tsp. Salt
¼ tsp. Mustard seeds (black)
¼ tsp. Black gram (split)
a few . Cashew pieces
¼ tsp. Lime juice
2 cups Peas
1 clove Garlic
1 tsp. Ginger(paste)
1 no. Green Chilies(diced)
Method:
Dry roast cream of wheat on a dry pan for 5 minutes and set aside.
Put two tablespoons of oil in a pan and heat.
Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till mustard seeds stop
spluttering.
Add the onion, chili, and ginger and fry till the onion turns brown.
Add cream of wheat and fry for 3-5 minutes. Add salt and peas.
Add two cups of boiling water and stir for 2 minutes. (Switch off the heat as soon as the
water is poured.)
Cover the vessel for 4 minutes. Shop
for Spices Here
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Shop
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Aamti
Ingredients:
2 cup split Moong Beans
21/2 cup Water
1 chopped Tomato
3-4 sliced Green chilli
Few Curry Leaves
To taste Salt
1 tsp Black Mustard seeds
A pinch of Asafoetida
1 tsp Turmeric Powder
1 tsp Cumin Seed
21/2 cup Water
3 tblsp Vegetable oil
Chopped Coriander Leaves
Method:
Bring the daal to boil in the water and simmer until soft and mushy.
Heat the oil in a pan and add mustard seeds, as soon as they pop, add the asafoetida,
cumin seeds, turmeric powder, chilies and curry leaves.
Saute for a minute and add the cooked dal.
Bring to boil and add the tomatoes, salt and coriander leaves.
Remove from the heat.
Keep it covered.
Serve hot. |
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Fish Steamed in Mustard Oil - Macher jhal (Maharashtrian Peppery fish)
Ingredients
1 lb fish fillets mariated with a little salt and 1/4 tsp. of turmeric for 10 minutes
1/2 tsp. ground turmeric
salt to taste
3 tbsp. mustard oil
4 green chiles, slit
1 tomato, chopped
1 tbsp. mustard seeds
1/2 tsp. ginger, pureed
1 tbsp. cilantro, chopped
1/2 cup water
Instructions
Heat mustard oil in a large frying pan, and when hot add the chiles. Turn down the heat to
low, and fry for 15-20 seconds. Add the chopped tomato and fry for 15 more seconds. Add
the mustard, ginger, 1/4 tsp. of turmeric and salt to taste. Stir and blend together. Add
the water, raise the heat to medium, and boil for a few minutes. Add the fish and cook
until done (5-7 minutes), turning once. Garnish with cilantro. Serve. |
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Maharashtrian Sweet and Sour
Panchporan Squash
1 lb hubbard squash peeled and cubed
2 Roma tomatoes chopped
2-3 tablespoons sunflower oil
1 medium onion, cut into thin wedges
2 garlic cloves, finely chopped
1 medium hot red chili pepper, deseeded and finely chopped
1 inch fresh ginger, finely grated (2.5 cm)
1 tsp.panchporan
1 teaspoon sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon hot chili powder
2 tbsp. brown sugar
1 tsp. lime/lemon juice
Method:
Heat the sunflower oil in a large frying pan. Add the onion wedges, garlic, chilli and
ginger, panchporan to the pan and cook over a low heat for 5 minutes, stirring now and
then, until the onions are just tender.
Add the spices and cook for a few seconds more.
Add the pieces of squash and tomatoes and toss everything together until well coated in
the spicy mixture.
Put the squash into a roasting tin and bake/roast it for 35-40 minutes, or until the
squash is tender and lightly browned around the edges.
This is delicious served together with mint raita and Maharashtrian channa dal.
Tomator Chutney/ Tomato's Chutney
- Ginger- 2.5 cm
- Cooking oil- 2 tablespoon
- Panch Foran- ½ teaspoon
- Red Chillies- 2
- Tomatoes- 450 gms
- Salt- 1 teaspoon
- Sugar- ¾ cup
- Sultanas- ¼ cup
- Dates- ¼ cup
- Turmeric powder- &frac18 teaspoon
- Lemon juice- 1 teaspoon
- Green Chillies- 2, thinly sliced
Method:
Peel and cut the ginger into very thin long strips.
Slice the dates into long strips. Heat the oil in a round bottomed pan. Add the Panchforan
and the red chilli. Wait until it splutters and then add the tomato in it. Now add the
turmeric powder, salt, sugar, ginger, sultanas and date pieces. Redoce the heat and cover
the lid of the pan. Allow the tomatoes and the dates to cook. Once they are all cooked and
it thickensa bit add the green chilli and sprinkle the lime juice over the top of the
Chutney.
Maharashtrian Spinach
2/3 C Raw almonds
2 C Warm water
3 Tb oil/margarine
1 T Black mustard seeds
1/2 Ts Whole cumin seeds
1/4 Ts Fenugreek
1 1/2 Tb Brown sugar
1/2 Tb Grated ginger
1 T Minced green chilies
2 Lb Trimmed fresh spinach
1/3 C Shredded coconut
1 T Salt
2 Tb Water
1/8 Ts Nutmeg
Soak nuts in warm water for 4 hours or overnight.
Drain, wash & drain again.
Heat oil/margarine in a large pot over moderate heat.
When hot, but not smoking, add the spice seeds & sugar.
Fry till the seeds darken & the sugar caramelizes.
Add the ginger, chilies, spinach, nuts, coconut & salt.
Cover, reduce heat to low & cook for 10 minutes.
Uncover, gently turn the spinach over.
Add water if necessary.
Cook for a further 10 minutes.
Stir in the nutmeg & heat through for 1 to 2 minutes.
Garnish with lemon & serve. |
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